Expert Details

Juicy Meat

ID: 730599 Colombia

Meat Improvement Patent Applicant 2015
Raw meat:
1. Increasing culinary quality in beef steaks/ fillets while:
2. Reducing/eliminating ageing time in beef cuts.
3. Reducing drip loss in vacuum packed beef.
4. Increasing culinary quality not only in premium, but also cheap beef cuts.
5. Obtaining microbiologically safe products.
Cooked meat:
1. Increasing cooking yield in meat steaks/fillets from beef, chicken, pork and fish.
2. Reducing / eliminates customer´s complains about hardness, lack of juiciness or size of meat steaks/fillets from beef, chicken, pork and fish.
3. Reducing cooking times of meat steaks/fillets about 20%.
4. Developing pre-cooking methods of meat steaks/fillets ensuring culinary quality and controlling costs.
5. Safe and agile new souse vides processing methods applied to meat steaks/fillets.
6. Developing new meat products according to market needs and new potential businesses.

Expertise in meat steaks/fillets cooking methods:
1. Sauté.
2. Grilling
3. Frying.
4. Convection oven.
5. Combined oven
1. Souse Vide
Industries of expertise:
2. Slaughtering houses.
3. Beef purveyors.
4. Poultry purveyors.
5. Catering (army, schools, hospitals)
6. Restaurant chains.
7. Souse Vide chicken breast processor.
8. Meat Ingredients Companies.
Specialties:
MEAT STEAKS/FILLETS PROCESSING
SOUS VIDE MEAT STEAK/FILLETS PROCESSING.
IMPROVED MEAT STEAKS/FILLETS MARKETING AND BUSINESS

He has worked developing markets for new products in meat fillet processing, also has worked in technical application of this in the market.
He implemented, during this process, new forms of cooking meat fillets, reducing costs and increasing quality in Aramark Colombia, Expert. Ribs- Colombia, Sodexo Colombia, Apc Perú, Campos del Pilar- Argentina and Perdigao-Brasil.He has worked as technical advisor since 2006 in the developing of new techniques to cook meat fillets. During this process a processing plant has been constructed and started operations in 2011.

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Education

Year	Degree	Subject	Institution
Year: 1999	Degree: MARKETING SPECIALIST	Subject: MARKETING	Institution: UNIVERSIDAD DE LOS ANDES
Year: 1994	Degree: SCIENCE AND TECHNOLOGY SPECIALIST	Subject: FOOD/MEAT	Institution: UNIVERSIDAD NACIONAL DE COLOMBIA
Year: 1992	Degree: ANIMAL SCIENTIST	Subject: ANIMAL PRODUCTION/MEAT	Institution: LA SALLE UNIVERSITY
Year: 2001	Degree: ADVANCED ENGLISH	Subject: ENGLISH	Institution: DELAWARE UNIVERSITY
Year: 2000	Degree: EXECUTIVE EDUCATION PROGRAM ON THE AMERICAN FOOD MARKETING SYSTEM	Subject: FOOD MARKETING	Institution: SAINT JOSEPH´S UNIVERSITY

Work History

Years	Employer	Title	Department
Years: 1995 to 2002	Employer: TECNAS S.A	Title: TECHNICAL SALES	Department: SALES
Responsibilities: He worked as tecnhical advisor in meat ingredients usage.
Years	Employer	Title	Department
Years: 2001 to 2001	Employer: LA SALLE UNIVERSITY	Title: ASSISTANT PROFESSOR	Department: ANIMAL SCIENCE
Responsibilities: He taught basic concepts about meat processing focused on meat products like sausages, ham, hamburguers and chorizos among others.

International Experience

Years	Country / Region	Summary
Years: 2007 to 2007	Country / Region: BRAZIL	Summary: He worked on new methods to preserve cualinariy quality in chicken breast fillets.
Years: 2007 to 2007	Country / Region: ARGENTINA	Summary: He worked on new methods to preserve culinary quality in cheap beef cuts.
Years: 2007 to 2007	Country / Region: PERU	Summary: He worked on appliying new ingredients in beef fillets to reduce juiciness, tenderness and flavor problems.
Years: 2002 to 2012	Country / Region: Colombia	Summary: He worked on meat fillets improvement consultant

Career Accomplishments

Awards / Recognition
He graduated with honors: Delaware University.

Publications and Patents Summary
He has contributed in 4 plubications in regional news papers between 2004 and 2010

Additional Experience

Expert Witness Experience
The last 9 years he has worked on meat fillets improvement focused on maintaining juiciness, flavor and tenderness during cookign process. He has worked on marketing and business development of new products and processes developed for meat fillets industries like catering, restaruants chains, butchers and slaughtering hauses.

Training / Seminars
He has developed seminars about business managing and Innovation and tendencies in food industry.

Vendor Selection
He has evaluated and selected the best chicken breast supplier for a new Sous Vide cooking plant. This process took 1 years due to the specifications in quantities, quality and responsiveness. This plant cooks a "more than expected" juciness, tenderness and flavor cooked breast fillets for a specific market niche.

Marketing Experience
His work has been related to improve culinary quality of meat fillets using radically new focus, which consists of increasing culinary quality at the dish while reducing/controlling costs improvement process. Differences between this new focus and the traditional one is because the second is based on increasing costs to improve quality and there´s no guarrantee of final results.

Other Relevant Experience
Due to his specific new knowledge, he has worked on new meat product business develpment, identifiying potential business value drivers for the new product, defining price, presentation, segment and final uses.

Language Skills

Language	Proficiency
English	He was graduated with honors at Delaware University Advaced English Program.

Fields of Expertise

animal meat, chicken meat, cooking, edible film, fish meat processing, flavor, low-fat cooking, low-fat meat product, meat, meat cooking, meat marinade, meat processing, meat processing technology, meat product, meat quality assurance, pork, poultry meat, poultry product